PEI Mussels in White Wine Cream Broth
Pairs Well With
A crisp Sauvignon Blanc or unoaked Chardonnay, a simple green salad, and extra bread for the broth. Fast, elegant dinner for two or a great shareable starter for a bigger group.
Serving Size: 4
Ingredients
- 3 lb City Fish Market PEI mussels, scrubbed and debearded
- 3 tbsp unsalted butter, divided
- 4 garlic cloves, minced
- 1 shallot, finely diced
- 1 cup dry white wine
- 1/4 cup heavy cream
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes
- 1 crusty baguette, sliced, for serving
Instructions
- Prep the mussels: Rinse under cold water, scrubbing off any grit. Discard any that are cracked or won’t close when tapped.
- Sauté the aromatics: Melt 2 tbsp butter in a large pot over medium heat. Add garlic and shallot, cooking until fragrant and softened, about 2 minutes.
- Build the broth: Pour in white wine and bring to a simmer. Let cook 1-2 minutes to reduce slightly.
- Steam the mussels: Add the mussels to the pot, cover, and steam until shells open, about 5-6 minutes. Discard any that don’t open.
- Finish the broth: Remove from heat and stir in heavy cream, remaining butter, lemon juice, parsley, and red pepper flakes. Toss gently to combine.
- Serve: Ladle mussels and broth into bowls. Serve immediately with crusty baguette for dipping.
